Aw Lam is one of those surprises in food experience as you travel. Its rich in flavour and has a very much a Lao earthy taste. The meat source can vary as described in the recipe. One of the most flavoursome Aw Lams is that made with the tendons of the bullock and slow cooked for many hours. It evolves as the most flavoursome and tender dish I think I have enjoyed in SE Asia.



sa-khan is the woody herb material.
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